A silky, custardy French batter baked over fresh cherries in a buttered dish, somewhere between a thick pancake and a custard, and one of the simplest most delicious ways to make a dessert from summer fruit.
About This Recipe
Clafoutis is one of the most beginner-friendly of all French desserts, requiring no pastry, no creaming, no folding, and no special technique beyond the ability to combine a batter in a blender and pour it over fruit. The result is simultaneously custard, cake, and soufflé, and it emerges from the oven puffed and golden, deflating gracefully as it cools to produce a dense, eggy, fragrant dessert that is unlike anything else in the French repertoire.
The cherries are traditionally left unpitted in the original Limousin preparation, their stones adding a faint almond bitterness to the custard during baking that is considered part of the authentic flavour. For practical modern eating, pitted cherries are more considerate to guests. Both versions are made in France and both are valid. The key is using good quality cherries with genuine flavour, whether Morello sour cherries for the sharpest, most authentic result or sweeter varieties for a more accessible dessert.
The batter is simple: eggs, milk, flour, sugar, butter, and vanilla whisked together until smooth. The proportions produce a batter that is thinner than pancake batter and thicker than cream. When poured over the fruit and baked it sets around the cherries and produces a filling that has the custardy quality of a baked egg preparation but the structural coherence of a thick pancake. Dust with icing sugar immediately before serving, while still slightly warm, for the best presentation.
History and Origins
Clafoutis originates in the Limousin region of central France, where it has been made since at least the 19th century. The word comes from the Occitan clafir meaning to fill, a reference to the cherries filling the pastry. The dish spread beyond Limousin through the 20th century and is now considered a classic of the broader French regional repertoire. When made with fruits other than cherry, it is technically called a flaugnarde, though clafoutis has become the generic term in English.
Why It Is Good For You
Cherries provide anthocyanins with anti-inflammatory properties and have been studied for their effects on joint health and sleep quality due to their natural melatonin content. Eggs provide complete protein and choline. This is a moderate dessert with genuine fruit content and nutritional value from the egg custard.
Cherry Clafoutis
10
servings10
minutes35
minutes1980
kcalIngredients
•t500g fresh cherries pitted
•t3 large eggs
•t100g white sugar
•t120ml whole milk
•t120ml double cream
•t60g plain flour
•t30g unsalted butter melted plus extra for the dish
•t1 tsp vanilla extract
•tPinch of salt
•tIcing sugar to serve
Directions
- Preheat oven to 180C. Butter a 25cm round baking dish or cast iron pan generously.
- Arrange pitted cherries in the dish in a single layer.
- Blend or whisk eggs, sugar, milk, cream, flour, melted butter, vanilla and salt until completely smooth.
- Pour batter over cherries.
- Bake for 30 to 35 minutes until puffed, golden, and a skewer inserted in the centre comes out clean.
- Dust generously with icing sugar. Serve warm.
Notes
- Do not open the oven during the first 25 minutes of baking. The clafoutis will collapse if the temperature drops.
The clafoutis will puff dramatically in the oven and deflate as it cools. Both stages are correct and expected.
Serve while still warm. Room temperature clafoutis is acceptable. Cold clafoutis loses the custardy quality that makes it special.
A blender produces the smoothest, most lump-free batter. A whisk works but requires more vigorous mixing.
Make Ahead Tips
The batter can be made up to 24 hours ahead and refrigerated. Pour over cherries and bake fresh. The baked clafoutis is best served immediately or within 2 hours of baking.
Storage and Serving
Best eaten warm on the day of baking. Keep at room temperature covered for up to 24 hours. Reheat in a 160C oven for 10 minutes. Refrigerate for up to 2 days but the texture becomes denser. Serve with creme fraiche, double cream, or vanilla ice cream alongside the icing sugar dusting.
Variations and Substitutions
Replace cherries with plums, apricots, raspberries, or pears for different seasonal versions. Add lemon zest or orange zest to the batter. Add 2 tablespoons of kirsch or rum to the batter for an adult version. Replace 30g of the flour with ground almonds for a richer, nuttier flavour.
